Yield: 4
Vietnamese Shrimp Meatballs
When my cousin Antonio came to visit me in August 2015 to get acquainted with our home and food, we planned a dinner for him with friends.
Prep Time
10 minutes
Cook Time
40 minutes
Additional Time
10 minutes
Total Time
1 hour
Ingredients
- ¼ tsp (teaspoon) salt
- 2 tsp (teaspoons) cornstarch
- 2 tsp (teaspoons) brown sugar
- ¼ tsp (teaspoon) freshly ground pepper
- 2 tsp (teaspoons) fish sauce
- 1 large egg, lightly beaten
- 2 garlic cloves minced and crushed
- 2 tbsp (tablespoons) of minced regular or shallot red onion
- A handful of minced coriander
- 8 to 12 mint leaves
- ½ cup Panko
- ¾ cup Nuoc Cham dipping sauce with tamarind
Instructions
- I wash the shrimp and determine whether they are already cooked or raw. I can tell by the color. If they are pink or orange, they are ready; if they are pale gray, I must heat water and cook them for about 3 minutes, or until the color changes. I strain the shrimp and set them aside to cool.
- I combined the shrimp with all of the other ingredients except the panko in a food processor. Process for approximately 20 seconds. I turn off the machine, stir a little, and repeat the process until a dough is formed with all of the ingredients mixed.
- I add the panko and mix it in again. When the dough is ready (I recommend letting it rest for an hour or so if you have time), I roll it into balls.
- Bake for 15 minutes at 180°C/350°F, or until golden brown. It can take up to 20 minutes at times.
- It is recommended that the balls be served with a sauce. To make the dipping sauce, combine the juice of a large lemon, two teaspoons of brown sugar, a tablespoon of fish sauce, and two tablespoons of concentrated tamarind juice (not so watery). Combine all of the ingredients and serve with the meatballs.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 276Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 48mgSodium 600mgCarbohydrates 53gFiber 8gSugar 22gProtein 11g